los angeles guest suites

 

pom couscous

pom steak

Make a Perfect Grilled Cheese Sandwich

by Amy Sherman
Print Email

grilledcheeseWould you like to know the secrets to great grilled cheese sandwiches? Heidi Gibson, the Commander-in-Cheese of The American Grilled Cheese Kitchen is a serious grilled cheese champ. She has won more grilled cheese sandwich contests than anyone. Last night I learned from Gibson how to make breakfast and brunch versions of grilled cheese sandwiches and picked up some amazing tips.

So let's get started! 

What's best to slather on your bread?
On the outside Gibson goes with butter, she recommends European style and she likes salted, not unsalted butter so that the sandwich has a bit of "salty crunch" when you bite into it. 

What kind of bread should you use? 
Almost any kind! With the exception of potato bread which does not lend itself well to grilled cheese sandwiches. Bread with holes can be used, but find a cheese that will melt though, giving you crusty "plugs." Some types of bread to consider--levain, sourdough and artisan whole wheat. 

What about seasoning your ingredients? 
Here Gibson breaks with tradition and says, if you have salty ingredients like bacon or ham, don't season each ingredient as you go. Cheese also adds salt, and salted butter will add flavor to your bread. 

 

heidigibsonWhat seasonal ingredients are good to use? 
The American Grilled Cheese Kitchen has offered up sandwiches with brussels sprouts, preserved Meyer lemons, asparagus and even butternut squash. While the sandwiches were delicious, they did not become best sellers with customers looking for more familiar fare. 

What about fruit?
Sure! Gibson particularly likes peaches and strawberries. 

What's the best technique for grilling a sandwich?
It's not using a panini press, which creates a pressed sandwich something different from a traditional grilled cheese according to Gibson. Her technique is to use a hot convection oven. Place your sandwich on a sheet pan or a hot cast iron pan, and cook each side separately before assembling. This technique allows for more fillings and height to a grilled cheese sandwich. 

What pairs best with grilled cheese sandwiches?
Beer! Gibson likes porter with an aged gouda and bacon sandwich and a hoppy IPA with spicier sandwiches. 

MORE TOP TIPS:

Control your moisture. You want to prevent the bread from getting soggy, so if you are using a wetter ingredient like tomatoes or a wetter cheese like fresh mozzarella, layer in between drier ingredients between the bread.

Always put the smaller side of the bread on the outside, so you have more surface area inside. 

Avoid triple cream cheeses and brie which are too delicate for most grilling techniques or use in the middle rather than next to the bread. 

More is not better, be sparing with fillings. The balance of bread and cheese and other fillings is key.

 

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .   

Add comment


Security code
Refresh

Restaurant News

A Trip to the Loveless Cafe - TN
Mid-Atlantic
by Rachel Parker

lovelessbiscuitsIn my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...

Read more...
Gold Class Cinemas
Los Angeles
by Laraine Newman

berkeley.jpgDuring the Great Depression, Hollywood did its part by providing people with the ultimate escape. It didn’t try to provide its audience with everyday situations that just reinforced their misery....

Read more...
The Apalachicola Seafood Grill and The Piggly Wiggly
Florida
by Ann Nichols

floridagrill.jpg On the second day of our Florida trip, we dined at one of our favorite, always good, “coming home” restaurants in Apalachicola: The Apalachicola Seafood Grill. Located in the heart of “downtown”...

Read more...
Eastern Standard Kitchen
Boston
by Kitty Kaufman

escalamariThese guys are pros at brasserie: noisy, friendly, and day or night, busy. If you're upstairs at Boston's Hotel Commonwealth, nix room service and come on down when breakfast rolls at 7 with...

Read more...